Tropical Persimmons
Estimated Inventory, lb : 0
Description/Taste
Tropical persimmons are small in size, averaging 6 to 7 centimeters in diameter, and have an oblate appearance with a flat top and bottom and a curved, rounded center. Some of the fruits may exhibit a slightly square, block-like shape. The skin is smooth, waxy, thin, and taut, capped with a green to dark brown, brittle, papery calyx. Tropical persimmons will transition through several colors as they ripen. The fruits start out green and transform into shades of pale yellow, orange, to dark orange-red. Ripe Tropical persimmons should have a vibrant dark orange coloring with hints of red undertones, leading some consumers to mention that they almost appear tomato-like. Underneath the skin, the flesh is initially firm, dense, and highly astringent when unripe. Firm Tropical persimmons are inedible and invoke an extremely unpleasant astringency in the mouth, causing a drying, tingling, and numbing sensation. The fruits must be allowed to ripen, developing a soft, squishy, and delicate feel with a tender, jelly-like pulp. The coloring will also darken, an indicator of ripeness. Sometimes ripe Tropical persimmons will crack and leak juice when they are ready to be consumed. This is normal and is not a sign of expiration. The fruits may also be found seedless or contain a few small seeds. When ripe, the skin and flesh of Tropical persimmons are edible. They have a sweet and honeyed flavor mixed with brown sugar, cinnamon, and other spiced nuances reminiscent of pumpkin pie.
Seasons/Availability
Tropical persimmons are available in the late summer through mid-fall, typically between August and November.
Current Facts
Tropical persimmons, botanically classified as Diospyros kaki, are a rare variety belonging to the Ebenaceae family. The name Tropical persimmon is a region-specific moniker used in southern Florida to describe the Triumph persimmon. Triumph persimmons are believed to be a type of Japanese persimmon. While they are found worldwide, they are one of the more unconventional varieties overshadowed by commercially produced cultivars such as Hachiya and Fuyu persimmons. In the United States, Tropical persimmons are grown in southern Florida and are a low-chill variety, making them suitable for warmer regions. This variety is not commercially grown due to its multi-step ripening process and delicate nature when mature. Tropical persimmons must be consumed when they are soft, malleable, and ripe. When the fruits are firm and slightly unripe, they are high in tannins, causing an astringency that is unpalatable and unpleasant in the mouth. As it matures, the tannins are broken down into sugars, creating a soft, sweet, and jelly-like texture. Tropical persimmons are too delicate to ship when they are ready to be eaten, so they often have to be sold when still slightly unripe, forcing consumers to wait several days before they can enjoy the fruits. This waiting period and lack of availability have prevented the variety from commercially expanding. Despite the wait, Tropical persimmons are favored by specialty growers in Florida and are increasing in popularity as a novelty among persimmon enthusiasts. Tropical persimmons in Florida are generally grown unwaxed and unsprayed, allowing each fruit to show its natural character. The fruits are mainly consumed locally in Florida and shipped in limited quantities across the United States.
Nutritional Value
Tropical persimmons are a source of potassium to balance fluid levels within the body, beta-carotene, a compound that is converted into vitamin A in the body to maintain healthy organ functioning, and phosphorus to repair tissues and cells. The fruits also contain antioxidants to protect the cells against the damage caused by free radicals, vitamin C to strengthen the immune system while reducing inflammation, and other nutrients, including calcium, magnesium, niacin, and riboflavin.
Applications
Tropical persimmons must be ripened, developing a jelly-like consistency, and once mature, they can be incorporated into fresh and cooked preparations. It is important to note that while Tropical persimmons resemble Fuyu persimmons when unripe, they cannot be eaten firm like Fuyus. Treat Tropical persimmons similarly to Hachiya persimmons and wait until the fruits are soft and squishy before eating. The fruits should be stored at room temperature until they have darkened into an orange-red hue, are soft to the touch, and almost feel like they are going to burst or rip open when handled. Ripe Tropical persimmons have a tender and succulent texture, most popularly enjoyed straight out of hand. The soft flesh can also be scooped out with a spoon, served with ice cream or whipped cream, or layered over toast slathered with herbs and cheese. Try freezing slices of Tropical persimmons with other fruits and blending them into shakes, smoothies, or ice cream, or pureeing the flesh and straining to make a salad dressing. The delicate flesh can also be pureed and added to pancake, bread, or muffin batter, baked into cakes and pies, mixed into puddings and mousse, or utilized in gelatin desserts. In addition to fresh preparations, Tropical persimmons can be simmered into jams, jellies, and chutney or infused into sauces for roasted meats. Tropical persimmons pair well with spices such as cinnamon, nutmeg, ginger, or cloves, dates, nuts including pistachios, almonds, hazelnuts, and walnuts, vanilla, maple syrup, and fruits such as oranges, apples, and pears. Whole, unwashed Tropical persimmons should be stored at room temperature until ripe. Once mature and soft, the fruits should be immediately eaten for the best quality and flavor.
Ethnic/Cultural Info
Tropical persimmons have recently increased in notoriety due to the fruits being promoted through social media platforms. Miami Fruit, a tropical fruit company, based in Miami, Florida, has filmed several videos highlighting the rare persimmon's dark flesh coloring, sweet taste, and tomato-like appearance. The videos showcase the ripe fruit's delicate flesh by ripping the fruit in half using bare hands, revealing the juicy, jelly-like inside. Awareness of persimmons cultivated in Florida is rising, and the videos and photos of the special heat-tolerant Tropical persimmon are attracting the attention of viewers worldwide. Miami Fruit began as a small fruit stand at a local farmer's market in Miami in 2015. Over time, the company has leveraged social media platforms to sell its rare fruits to consumers across the United States.
Geography/History
Tropical persimmon is the local name used in Florida to describe an astringent persimmon variety known worldwide as Triumph persimmons. The exact history of Triumph persimmons is unknown, but researchers believe the fruits are descendants of Japanese persimmons. Japanese persimmons are native to Asia and have been spread around the world through trade routes and migrating peoples. Triumph persimmons are cultivated as a specialty fruit worldwide and are widely planted in Israel, grown and treated using a ripening gas under a branded varietal name known as Sharon fruit. Several types of Japanese persimmons were introduced into the United States in the early 19th century and were planted in Central Florida by the United States Department of Agriculture in the early 20th century. Over time, Japanese persimmons were spread across the state, traveling down into southern Florida, where specific varieties were selected for cultivation depending on their suitability for the climate. Triumph persimmons were never a commercially successful variety in the United States due to their initial astringency and delicate, soft nature once ripe. Still, they gained a small following among persimmon enthusiasts for their rich, sweet, and spice-filled flavor. Today Tropical persimmons are a rare variety, mainly localized to southern Florida, and are only offered through a few growers. The Tropical Persimmons featured in the photograph above were sourced through Miami Fruit in Miami, Florida.
